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No Bake Gluten Free Blueberry Yogurt Pie

Prep Time5 mins
4 hrs
Course: Dessert
Cuisine: American
Keyword: blueberries, easy, Gluten Free, no bake, pie, summer, yogurt
Servings: 8
Author: The Gluten Free Gathering


  • 1 prepared gluten free graham cracker crust (I used MiDel)
  • 10 ounces whipped topping (I used TruWhip - found in the freezer section)
  • 2 5 oz. containers blueberry yogurt (fruit at the bottom variety)
  • 2 cups fresh blueberries


  • Place the contents of the 10 oz. whipped topping and the yogurt into a large bowl. Fold the two together until completely mixed. Be sure to do this step by hand with a spoon or silicone spatula and NOT with a mixer.
  • Fold in 2 cups of blueberries.
  • Spread the yogurt mixture into the prepared gluten free graham cracker crust.
  • If desired, top with additional fresh berries.
  • Cover the pie (the pie crust usually comes with a plastic lid). Refrigerate for 4-5 hours or until chilled completely.


You can opt to use a light whipped topping to save on the calorie and fat count.  You can also opt to use various flavors of yogurt to suit your taste.
This pie is best served the same day that you make it.  The crust can tend to get a bit soggy if it sits for longer than a day in the fridge.